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Technical

Mixing

mixing

Mixing is the process of combining 2 or more ingredients into a uniform whole with a spoon, spatula, or mixer. Unlike whipping, it generally does not aim to incorporate air; its purpose is simply to distribute the ingredients evenly. It is a basic preparation step in almost every recipe.

Where It’s Used

“Mix the dry ingredients in a separate bowl, then add them to the wet mixture.”

Glossary

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W
Karsilastirma

Whisking

Whisking is processing ingredients such as egg whites, cream, or sauce with a whisk or mixer in rapid circular motions to incorporate air or blend the components evenly. The incorporated air increases the ingredient’s volume and lightens its texture. Whisking by hand takes longer and requires more effort than using a mixer.
F
Karsilastirma

Folding

Folding is a gentle, careful technique for mixing a heavier ingredient into a whipped, airy mixture without losing volume. Use a spatula to scoop from the bottom and fold the mixture over the top, minimizing air loss. This method is especially useful in airy recipes such as soufflés and mousses.
K
Benzer

Kneading

Kneading is a preparation process that develops the gluten network by pressing and folding dough by hand or with a kneading machine. This process increases the dough's elasticity and consistency and determines the texture of bread and many dough dishes. The kneading time and intensity vary depending on the type of dough.
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